Selection and preparation of food

(c) Heat J c of milk to boiling. Add -J rennet tablet prepared as above. Pour into a dish and let stand until cold. Account for the negative result. What is rennin? Experiment 30. Junket. Prepare individual junkets, using the proportions of 1 tsp sugar, J tsp flavoring to 1 c milk. Experiment 31. Cottage Cheese. Prepare cottage cheese from thick sour milk as indicated in Experiment 29. How large a factor is temperature in the success of this preparation ? Experiment 32. Commercial Cheese. Observe samples of commercial cheese. Suggest a basis for classification of varieties of cheese. What are the chief food constituents of cheese ? What is its percentage composition ? Experiment 33. Effect of Heat upon Cheese. (a) Melt a small piece of cheese in a hot frying pan. Cool and note results. (b) Melt a similar piece, using a low heat. Compare with (a). What constituent of cheese is toughened by high heat? Experiment 34. Cheese Wafers. Heat wafers in the oven until they are crisp. Sprinkle grated cheese thinly over them, season with salt and paprika. Return to the oven until the cheese is melted. 22 Preparation of Food Experiment 35. Toasted Cheese Sandwiches. Make sandwiches of thin slices of buttered bread and grated cheese, seasoned with salt and paprika. Toast to a golden brown. Serve hot. EGGS References: Sherman. Food Products. Farmers' Bulletin 128. Eggs and Their Uses as Food. Langworthy Charts. Eggs and Cheese. Composition of Food Materials. U. S. Department of Agriculture. General Observations Note relative size, color and appearance of shell. Experiment 36. Test for Freshness. Test eggs by placing in a 10 per cent salt solution. What relation can you suggest as existing between the freshness of an egg and its specific gravity ? Note appearance of eggs when held in strong light. What may dark appearance indicate? Does the appearance of the shell afford any indication as to the freshness of the egg? Experiment 37. Shell. Examine inside of shell of an egg which has been boiled in a solution of cochineal. What property of the shell does this show? What problem does this present in the keeping of eggs ? What is the principle which underlies the methods used for the preservation of eggs ? Laboratory Manual 23 Experiment 38. Inner Structure of Egg. Break an egg and observe : 1. Skin. 2. Position of white and yolk. 3. Location and purpose of chalaza. 4. Color, texture, and consistency of white and yolk. Experiment 39. Number and Weight of Eggs. Weigh a dozen eggs. (a) Of small size. (b) Of large size. Calculate difference in cost per pound at the rate of 30 cents per dozen. Experiment 40. Number and Bulk of Eggs. Break four small eggs and four large eggs into separate measures. Observe difference in bulk. Would this difference influence in a recipe ? Experiment 41. Composition of White and Yolk. (a) Beat a whole egg thoroughly. (b) Separate the white and yolk of an egg and beat each thoroughly. (c) Add about 5 grams of melted butter (a scant tsp) to the white of an egg. Beat as before. Compare all these results and explain differences. Experiment 42. Effect of Heat upon White and Yolk of an Egg. Place 1 tsp of white of egg in a test tube. In a second 24 Preparation of Food